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COMPARATIVE ASSESSMENT AND EVALUATION OF COOKIES PRODUCED FROM YAM, SOYA BEAN AND WHEAT BLEND

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ABSTRACT

 

This research work aims at studying the nutritional value and biochemical properties of cocoyam (Xanthosoma Sagittifolium) and unripe plantain(musa paradisiaca) flour as a substitute to Yam (Dioscorea Spp) flour blends. Samples of the flour blends were analyzed using different analysis such as proximate analysis, phytochemical, vitamin composition, mineral nutrients and functional properties as well as anti oxidant activities of the flours were carried out using standard techniques. The aim is to check the flour blends with the highest glycemic index that can be used as a substitute to yam flour.Materials and reagents used for the analysis include petroleum ether, copper sulphate, sulphuric acid, phenol, ethanol, acetic acid etc.,and equipment include cliffton electric hot plate stirrer, USA, sohxlet apparatus, exello-England, carbolite , electric oven, England and hammer mill etc. and the samples are dried flour samples of cocoyam, unripe plantain and yam. Four respondents to observe the result of the experiment in terms of the properties experimental upon which include colour, texture and general acceptability were selected using purperine sampling techniques and the respondents are staff and students of college of food science and tourism. The result of the analysis shows that Xanthosoma spp showed significantly ( P<0.05) higher crude protein, crude lipids, carbohydrates and energy value than Musa spp and yam flour which contains significantly higher (P<0.05) moisture content, fiber and ash. In vitamins composition, sample musa spp flour has a higher value of A and C than that of Xanthosoma spp and Yam flour.But all contains vitamins B (B1, B2, B3) and there is no significant difference (P>0.05) among them. In addition, the Xanthosoma spp flours contains higher qualities of flavonoids, saponin, tannin, calcium (Ca), Zinc (Zn), Sodium (Na), Phosphorus (P) Crude Fiber as well as antioxidant activity but lower quantities of alkaloids than the musa spp flours. No functional and phytochemical properties was analysed for the yam flour. From the results of the sensory evaluation of the flours (colour, texture and general acceptability). The colour of Xanthosoma spp was not affected by heat or processing, and maintained its whitish colour, the same goes to the yam flour. Texture preference was only affected by particle size and coarse form of Xanthosoma unlike the Musa Paradisaca whose colour maintained the same colour as that of edible portion of the unripe plantain (Emperatriz Pacheli Delaheye 2002). The general acceptability was carried out by observational  techniques by four observers. The result showed that it was generally accepted. It was suggested that cocoyam and unripe plantain could be a close  substitute to yam flour in management of diabetic nephropathy via dietary practices using new meal alternatives. Diabetics is one of the most challenging diseases of the 21st century that affect essential biochemical pathways of the body (carbohydrate, protein and lipid metabolism) and whose prevalence is rising globally including the rural Nigeria population. Due to the inability of the modern therapy to control all the path physiological aspects of the disorder as well as enormous cost it poses on the economy of the developing nations of the world, alternative strategies are urgently needed, hence the use of medicinal plants in traditional management of diabetes mellitus. Cocoyam and unripe plantain flour blends could be used as a substitute for yam flour in assessment of diabetic meals.







TABLE OF CONTENT

 

Title page                                                                                                                               i

Approval page                                                                                                                       ii

Certification                                                                                                                          iii

Dedication                                                                                                                              iv

Acknowledgement                                                                                                                v

Table of content                                                                                                                    vi

Abstract                                                                                                                                 vii


 

CHAPTER ONE

 

INTRODUCTION

1.1       BACKGROUND OF THE STUDY                                                                           1         

1.2       STATEMENT OF PROBLEM                                                                                   3         

1.3       PURPOSE OR OBJECTIVE OF THE STUDY                                                         3

1.4       RESEARCH QUESTIONS                                                                                        4

1.5       SCOPE OF STUDY                                                                                                   4

1.6       SIGNIFICANCE OF STUDY                                                                                    4         

1.7       KEY DEFINITION OF TERMS                                                                                5

 

CHAPTER TWO

2.0       GUIDELINES FOR REVIEW                                                                                  6

2.1       Conceptual Framework                                                                                             6

2.1.1    Origin and distribution of cocoyam                                                                           7

2.1.2    Nutritional value of Cocoyam                                                                                    8

2.1.3    Uses of cocoyam and its parts                                                                                    8

2.1.4    General uses of cocoyam                                                                                            9         

2.1.5    Origin and Distribution of Plantain                                                                            9

2.1.6    Nutritional Value of Plantain                                                                                     10

2.1.7    Uses of Plantain Parts                                                                                                 12

2.1.8    Processing Method of Plantain                                                                                   14

2.1.9    Origin And Distribution Of Yam                                                                               16

2.1.10  PREVALENCE STUDY/PROBLEM OF DIABETES                                             18

2.1.11  SIGNIFICANCE/IMPORTANCE OF COCOYAM                                                  20       

2.1.12  SIGNIFICANCE/IMPORTANCE OF PLANTAIN                                                  24

2.1.10  Economic Importance of Cocoyam                                                                            24

2.1.13  Economic Importance of Plantain                                                                              27

2.2       Theoretical framework                                                                                               30

2.2.1    PHYSIOLOGICAL FUNCTION                                                                               33       

2.2.2    PSYCHOLOGICAL FUNCTION                                                                              33

2.2.3    SOCIAL FUNCTION                                                                                                 33

2.2.4    FOOD CHOICES                                                                                                       34

2.3       SUMMARY OF RELATED LITERATURE                                                            34

 

CHAPTER THREE

MATERIALS AND METHODS

3.0       MATERIALS                                                                                                             35       

3.1       RESEARCH DESIGN                                                                                                35

3.2       STUDY AREA                                                                                                           36       

3.3       POPULATION OF THE STUDY                                                                              36

3.4       SAMPLE OF STUDY/SAMPLING TECHNIQUES                                                36

3.4.1    PLANTAIN FLOUR                                                                                                  37

3.4.2      COCOYAM FLOUR                                                                                                  37

3.5       INSTRUMENTATION                                                                                              39

3.6       SENSORY EVALUATION                                                                                       52

3.7STATISTICAL ANALYSIS                                                                                             52

 

CHAPTER FOUR

RESULTS AND DISCUSSION

4.1       PROXIMATE ANALYSIS                                                                                        53       

4.2       PHYTOCHEMICAL COMPOSITION                                                                      56

4.3       VITAMIN COMPOSITION                                                                                       58

4.4       MINERAL CONTENT                                                                                              60

4.5       FUNCTIONAL PROPERTIES                                                                                  62

4.6       SENSORY EVALUATION                                                                                       65

 

CHAPTER FIVE

SUMMARY, CONCLUSIONS AND RECOMMENDATION

5.1       SUMMARY                                                                                                                66

5.2       RESTATEMENT OF PROBLEM                                                                             67

5.3       CONCLUSION                                                                                                           67

5.4       RECOMMENDATION                                                                                              68       

5.5       CONTRIBUTION TO FURTHER STUDY                                                              68       

 

REFERENCES

APPENDIX


 


 

List of tables


Table 4.1: Proximate Analysis                                                                                               52

Table 4.2: Phytochemical Composition                                                                                 54

Table 4.3: Vitamin Composition                                                                                            56

Table 4.4: Mineral Contents                                                                                                   58

Table 4.5: Functional Properties                                                                                            61

.

 

 

CHAPTER ONE

INTRODUCTION


1.1       BACKGROUND OF THE STUDY

Cocoyam identified as a gene item for both xanthosoma and colocasia, is traditional staple root crops in many developing countries in Africa ,Asia  and the pacific .it is a perennial tropical plant primarily grown as vegetable for its edible starchy corm and as a leaf vegetable, it is considered as a staple food in Africa, oceanic and Asian cultures. It is believed to have been one of the earliest cultivated plants. Its corms are important sources of starch. Cocoyam can be grown in paddy fields of where there is abundant water or in upland situation where watering is supplied by rainfall or by supplemental irrigation.

          In Nigeria, there are two varieties of cocoyam namely a. xanthosoma species and b.colocasia esculenta. all cocoyam are edible except those found in bushes which are popularly referred to as Ede mmuo(cocoyam of the spirit). There are various species of xanthosoma, which includes: taenia which are of three types namely:a.NXOO1 (popularly called ede ocha(meaning they are whitish in colour or fleshy corms are white even after processing .

b.NXOO2 (ede uhie) these refers to reddish species c.NXOO3 (okoro-okoro) these refers to yellowish species.

Colocasia esculenta (taro/’ta:rov(,is a common name for several plants in araceae family which are used as vegegtable for their corms )thickened underground stems, leaves and leaf stem (petioles)of these, colocasia esculents is the most widely cultivated. colocasia species may also be referred to as taro ,old cocoyam, arrow root ,eddo, macobo or dasheen and originates from southeast or central Asia while its counterpart xanthosoma species may be referred to as tannia, yantia, new cocoyam or Chinese taro originates from central and south Africa.

Cocoyam is a well known food plant, which has a long history of cultivation .its corms are important source of starch .it’s one of the six most important root and tuber crops worldwide (Jennings 1987;Onwueme and Charles 1994(.the corm ,cormel and leaves  are important sources of carbohydrates for human nutrition animal feed(Ndoumou et al 2005(. For this research work, we are working on xanthosoma sagittifolium.

Xanthosoma or new cocoyam had its origin in South America and Caribbean, the Spanish and Portuguese introduced it to Europe and were also responsible for spreading it to Asia. It moved from the Caribbean in the late nineteen century, first to Sierra Leone and then to Ghana.

Cocoyam (xanthosoma spp) has better nutritional qualities than other root and tuber crops such as cassava and yam, with protein, vitamin and mineral content. a versatile cocoyam can be used as weaning food, while the leaves can be used as vegetable. However, these benefits along with the wide adaptability of the crop and its role in the economy and livelihood of millions of rural poor people have been under estimated (Onyeka NRCRI 2006)

Plantain or little banana (l’plaetin/plaeten( is one of the cultivated varieties (cultivars ) of the genus musa whose fruit is intended to be consumed only after cooking or other processing rather than being eaten raw. The shoot is also used make foods and soups in various cuisines and the leaves and fibers are also used. Plantain contains more starch and less sugar than dessert bananas. It is the common name for herbaceous plants of the genus Musa. The fruit they produce in generally used for cooking in contrast to the soft sweet banana. There is no formal botanical distinction between bananas and plantains and the use of either term is based purely on how the fruits are consumed. Nigeria is one of the largest plants in producing countries in the world (FAO, 2006).Despite its prominence; Nigeria does not feature among plantain exporting nations because it is produced more for local consumption than for export.

Plantain lancelets and plantain major has been used in herbal remedies and sometimes were carried to colonies internationally for that purpose. Plantain is a carbohydrate source. Its utilizable protein content as percentage of calorie ingestion is higher than sago and cassava, but is much lower than other staples such as maize, rice, wheat. The low fat content of plantain coupled with its high starch content, makes it a possible food for geriatric patients. (Omole et al, 2003).it may also be a possible food alternative for people suffering from gastric ulcers ,celiac diseases, diabetes and in the relief of colitis.(Oke et al 2008).

     Flour is a powdery substance created when a dry grain is pulverized. This is referred to as the milling process. The most common varieties of flour are made from wheat although any grain can be made with flour, including rice, oats, corn or barley. Flour is a powder which is made by grinding cereal grains or other seeds or roots (like cassava, cocoyam)etc. it is the main ingredient of bread which is staple food for many cultures ,making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Flour contains a high proportion of starches which are a subset of complex carbohydrates also known as polysaccharides. The kinds of flour used in cooking include all purpose flour (known as plain outside North America), self rising flour, cake flour, bleached and unbleached flour etc.


1.2       STATEMENT OF PROBLEM

The escalating number of people living or suffering from diabetes in Nigeria and the world at large had become an issue of concern to Nutritionists and Dieticians. Their idea of relying on diets deficient in essential nutrients to supply their daily need is also a problem to families with such patients (European Journal of Foods research, 2008, retrieved 2011).

The need for a balanced and adequate meal that will augment the lost nutritional value and biochemical properties of flours used in the production of meals for diabetics such as yam flours in order to improve their quality for food security for the future necessitated this study.

Yam flour which is mostly used as in swallow meals needs a nutritional substitute such that diabetes can still enjoy. Swallow meals is one of the reasons why these study is embarked upon.

Cocoyam and unripe plantain flour makes it stand out as a very important addictive to any healthy living diet plan and to reduce the monotony of consuming the same diet. Cocoyam (xanthosoma spp) and unripe plantain (musa spp) containing loose starch would formulate a dietary substitute and add variety to diabetic menu list.


1.3       OBJECTIVE OF THE STUDY

The general objective of this study is to determine the nutritional value and biochemical properties of flours produced from cocoyam and unripe plantain.

The specific objectives are to:

a)     Develop or produce flours using cocoyam and unripe plantain for flour blends.

b)    Determine the nutritional value and biochemical properties of flour blends produced from cocoyam and unripe plantain.

c)     Determine the acceptability of the flours from cocoyam and unripe plantain.

d)    Determine the sensory evaluation (colour and texture only) of the flour blends made from cocoyam and unripe plantain.


1.4       RESEARCH QUESTIONS

The following formulated research questions were used for the successful completion of this project.

1.     Can flour blends be produced from cocoyam (xanthosoma sagittifolium) and unripe plantain (Musa paradisiaca)?

2.     What are the nutritional value and biochemical properties of the flours blend produced from cocoyam and unripe plantain?

3.     What is the acceptability of the flours produced from cocoyam and unripe plantain?

4.     What is the sensory evaluation (colour and texture only) of the flour blends made from cocoyam and unripe plantain.


1.5       SCOPE OF STUDY

This study is limited to the nutritional assessment and biochemical properties of flours produced with cocoyam and unripe plantain as a substitute to yam flour.


1.6       SIGNIFICANCE OF STUDY

This study will provide knowledge on the biochemical properties and nutritional assessment of flours produced from cocoyam and plantain and how the flours can be used as acceptable flour for diabetic patients. It will add to the recipe lists of new diets.

This will enlighten food producers and consumers on its nutritional values. The findings derived from the study can aid nutritional education on the diversified properties and uses of cocoyam and plantain. The results from this study will help to increase the production and marketability of cocoyam and unripe plantain.

The result from this study will be helpful to medical personnel and dieticians to counsel and direct diabetics on their nutritional status and foods to consume. It will eliminate monotony of consuming of a particular diet in planning of diabetic meals.

It will also be useful and helpful to food processing industries on the benefits and potentials of cocoyam and unripe plantain for the production of diabetic meals.

 

1.7       KEY DEFINITION OF TERMS

Root: these are parts of a plant which attaches it to the ground or to a support, typically underground, conveying water and nourishment to the rest of the plant via numerous branches and fiber, example cocoyam, yam, cassava etc.

Flours: the finely ground meal of grain, especially the finer meal separated by bolting. Powder made from grain especially (wheat) that is used in cooking for making bread, cakes etc. (tree Merriam Webster dictionary).

Cocoyams: (plants) either of two food plant of West Africa, the taro or the yantia, both of which have edible underground stems.

Edible starchy tuberous root of taro plants.

The usually underground organ that lacks buds or leaves.

Plantain: A low growing, which typically has a selte of leaves and a slender green flower spike occurring widely as a weed of lawns. A banana containing high levels of starch and little sugar, which is harvested green and widely used as a cooked vegetable in the tropics. It is the plant which bears the plantain.

Yam: the edible starchy, tuberous root of any of various climbing vines of the genus Dioscorea, cultivated for food in warm regions. A long thick roof of a tropical plant that has rough brown skin and usually white or yellow flesh and that is eaten as a vegetable. (Merriam Webster Dictionary 2015 Inc.)

Diabetics: diabetics often referred to by doctors as a diabetes mellitus describes a group of metabolic disease in which the person has high blood glucose (blood sugar hyperglycemia or low blood sugar hypoglycemia),either because insulin production is inadequate, or because the body’s cells do not respond properly to insulin, or both. Patients with high blood sugar will typically experience polyuria (frequent urination), they will become increasingly thirsty (polydipsia) and hungry (polyphagia).

  

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